South of the Border Turkey Casserole


1 package (6-inch) corn tortillas, cut into small pieces

1/3 cup onion, finely chopped

1/2 cup chicken broth

4 Tablespoons celery, finely chopped

3 cups leftover turkey, cut into small pieces

1 (4 oz) can chopped chili peppers, drained

1 (10 3/4 oz) can cream of celery soup


8 ounces Monterey Jack cheese, grated

black pepper, to taste

1 cup salsa

sour cream

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 350°. Spray a 9″x13″ baking dish with non-stick spray. In a bowl, combine the first 8 ingredients. Stir in 4 ounces of cheese and black pepper. Place mixture in the prepared pan. Top with salsa and remaining cheese. Bake uncovered for 30 minutes, or until bubbly. Garnish with sour cream. Serves 4-6.